- 1 pound peeled, deveined, chilled jumbo shrimp
- 1/2 cup of mayo
- 2/3 cup sour cream
- 1 1/2tablespoon fresh lemon juice
- 1 1/2 tablespoon fresh dill, chopped plus extra for garnish
- 1 1/2 tablespoon fresh flatleaf parsley, chopped
- 4 green onions, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3–4 cucumbers, not the mini or Persian
- 3–4 radishes, sliced thin
Prep the Sauce
- To a bowl, add the mayo and sour cream.
- Next, add on the chopped fresh herbs, onions, salt, and pepper.
- Add the juice of one lemon to the bowl and mix to combine.
- Next, spoon the mixture onto the chilled shrimp and mix to combine.
Making Cucumber Cups
- Peel (or don’t peel – your choice) your cucumber and cut them into 1 1/2″ round pieces. *Note: Adjust the size of your cucumber cuts to the size of your shrimp. I’m using jumbo shrimp so I needed a bigger cup.
- Using a teaspoon, place the rimmed side down in the middle of the cucumber cup and press to create a circle outline. You want to use just a bit of force (but not too much) as you want it to just pierce the flesh.
- Next, take the tip of a chef’s or parry knife and inside it at an angle tracing around the circle.
- Pull the knife out and, with the tip of it, pop out the core. It should look like a cone when it comes out.
- Take a 1/2 teaspoon scoop and use that to scoop out the inside flesh to make it more open inside. You want it to be hollow inside but do not pierce or break the walls of the cucumber or go through the bottom.
Assemble the Cucumber Cups
- To each hulled cucumber cup, add in 1 of the coated shrimp with about a teaspoon or two of sauce.
- Next, add in a thinly shaved radish or two along with a sprig of fresh dill.
- Serve immediately or cover and refrigerate until ready to serve.